Puerto Rican Rice And Beans

Boricuas eat Puerto Rican Rice and Beans almost every day because the dish has bold flavors, it’s easy to prepare, and it’s budget-friendly!

The post Puerto Rican Rice And Beans appeared first on Budget Bytes.

Boricuas (i.e., people from Puerto Rico) eat Puerto Rican Rice and Beans almost every day because the dish has bold flavors, is easy to prepare, and is budget-friendly! Arroz Con Habichuelas, as it’s called on the island, can be a meal on its own with a side of ripe yellow plantain slices, or you can serve it as a sidekick to any protein. Welcome to your new favorite weeknight staple!

Overhead shot of a white bowl of red beans and rice.

A Note On Authenticity

This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!

Can I Substitute The Canned Kidney Beans?

I love how versatile this recipe is. If kidney beans are not your favorite, you can substitute them with almost any other canned bean. Try chickpeas, white, pink, or black beans to keep it truly island-inspired. If you’re working with dry beans, prepare about 3/4 cup of the dried to substitute for a 15-ounce can of beans.

Can I Substitute The WhIte Rice?

Since the medium grain white rice cooks in its own pot, making substitutions is easy. Don’t skip rinsing the rice, as it removes excess starches so the rice won’t clump together. Also, make sure to toast the rice in the oil, which develops nutty flavors and allows the rice to come to a boil faster since it is already warm. The only thing you really have to change is the amount of water you use to make the rice, as different grains require different amounts of liquid to cook fully. Follow these easy guidelines:

  • Brown Rice: 1 cup rice – 1 3/4 cups water
  • Basmati Rice: 1 cup rice – 1 3/4 cups water
  • Jasmine Rice: 1 cup rice to 1 1/2 cups water
  • Long Grain White Rice: 1 cup rice to 2 cups water
  • Medium grain White Rice 1 cup rice to 1 1/2 cups water
  • Short Grain White Rice: 1 cup rice to 1 1/4 cups water

How To Make Vegan Red Beans And Rice

You can make this recipe vegan by omitting the salt pork and substituting the chicken bouillon with vegetable stock. You should also make your own sazón, the all-purpose spice blend that gives Puerto Rican food its deep earthy flavors and orange hues. Many brands of sazón are made with a mineral salt that is animal based. Once you make your sazón, your first step will be to bloom it in the oil. Blooming is chef speak for warming the spices in oil until fragrant, a great trick to keep up your sleeve when you want to add deeper flavors to any recipe. Then just follow the rest of the recipe for Puerto Rican Rice and Beans. Here is a recipe to make your own sazón:

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/3 teaspoon ground annatto
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground oregano
Overhead shot of a white bowl of red beans and rice with a side of ripe plantain slices. and a black spoon in it

Storing Red Beans and Rice

This is the best recipe for meal prep because it’s easy to store and holds up for five days in the fridge. Just place the rice in an airtight container, and do the same with the beans. Then, refrigerate until you’re ready to reheat them. You can also freeze individual portions. They will keep for up to six months.

Reheating Beans and Rice

You have a few options when it comes to reheating. I prefer to use a non-stick pan for the rice because I like the added crunch it gives to the grains on the bottom of the pan. I also sprinkle a little bit of water over the rice (about 1/8th of a teaspoon per cup) to rehydrate the grains. Finally, I reheat the beans in a microwave-safe container until they steam. Of course, you can reheat the rice in the microwave as well. Just remember that sprinkle of water.

WHAT TO DO WITH LeftoverS

If you want to go all out, reheat equal parts of rice and beans and make “Arroz Mamposteao.” Most Puerto Ricans do it with day-old rice and beans, and it is a DELIGHT. You’ll use 1 part beans to 2 parts rice. First, dice some salt pork, about 1/4 cup, and render the fat in a large pot. When the pork is crispy and golden, add a few more tablespoons of sofrito and cook until fragrant. Then add the beans and heat until they are steaming and the sauce has thickened, about 10 minutes. Finally, add the rice, mix, and cook until the rice absorbs the sauce. Boom! You’re welcome!

Side shot of a white bowl of red beans and rice with a side of ripe plantains and a spoon in it.
Overhead shot of a white bowl of red beans and rice.
Print

Puerto Rican Style Red Beans and Rice

Puerto Rican Rice and Beans is a dish with bold flavors, it's easy to prepare, and it's budget-friendly! Make it a meal with a side of ripe yellow plantain slices, or serve it as a sidekick to any protein.
Course Dinner, Lunch
Cuisine Latin
Total Cost ($8.24 recipe / $0.69 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 1/2 cup beans + 1/2 cup rice
Calories 314kcal

Ingredients

  • 4 Tbsp cooking oil, divided $0.16
  • 1 packet sazón $0.17
  • 1/2 cup salt pork, small dice $1.83
  • 1 onion, diced $0.42
  • 1 Tbsp garlic, minced (about 3 cloves) $0.14
  • 8 oz tomato sauce $0.59
  • 4 Tbsp sofrito $0.72
  • 1 tsp Better Than Bouillon, Roasted Chicken Base* $0.12
  • 2 Tbsp distilled white vinegar $0.07
  • 1 large sweet potato, large dice $0.74
  • 1 green bell pepper, diced $0.79
  • 2 15 oz. cans kidney beans, drained $1.68
  • 2 cups white medium grain rice, rinsed $0.76
  • 3 cups boiling water $0.00
  • 2 tsp salt, plus more to taste $0.05

Instructions

  • Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.
  • Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.
  • Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.
  • Add the green bell pepper and the sweet potato. Cook for five minutes.
  • Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.
  • Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.
  • For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.
  • Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.
  • Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

See how we calculate recipe costs here.

Notes

*A packet of sazón contains about 1.5 teaspoons of sazón.
*If you cannot source Better Than Bouillon, Roasted Chicken Base, use 1 cup of chicken stock.
 

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Sodium: 885mg | Fiber: 2g

How to Make Puerto Rican Red Beans And Rice – Step by Step Photos

Overhead shot of salt pork frying in a silver pot.

Add 2 tablespoons of oil to a medium-sized heavy-bottomed pot over mid-high heat. Once it has warmed, add 1/2 cup of diced salt pork and a packet of sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.

Overhead shot of salt pork, onions, and garlic, frying in a silver pot.

Lower the heat to medium and add the diced onion. Cook for 2 minutes, then add the tablespoon of minced garlic. Cook for 1 minute until fragrant.

Overhead shot of gray rubber spoon with wood handle scraping the bottom of a silver pot to part sofrito.

Once the garlic releases its aroma, add the 8 ounces of tomato sauce, the 4 tablespoons of sofrito, the teaspoon of Better Than Bouillon, and the 2 tablespoons of vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.

Overhead shot of diced green bell peppers and diced sweet potatoes in a silver pot with sofrito.

Add the diced green bell pepper and the diced large sweet potato. Cook for five minutes.

Overhead shot of water being added to a silver pot full of red beans.

Add the 2 cans of beans and enough water to cover them. Stir and taste the broth. Add salt to taste, but don’t over salt. As water evaporates, the salt will become more pronounced.

Overhead shot of finished red beans in a silver pot with a spoon scooping a cup full.

Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.

Overhead shot of water being poured into toasted rice in a silver pot.

For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the 2 cups of rinsed rice, mix it into the oil and let it toast for a minute. Next, add the 3 cups of boiling water to the rice. Finally, add the 2 teaspoons of salt and stir.

Overhead shot of a silver pot of rice with steam vents on the surface of the rice

Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape. Cook the rice without stirring until the grains are tender, about 15 to 20 minutes.

Overhead shot of cooked rice in a silver pot.

After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice. No, you did not burn your rice. The crispy bits are called “pegao,” and in Puerto Rico, it’s the part of the meal that everyone wants a piece of.

Side shot of a white bowl with red beans and rice and slice ripe plantain with a black spoon in it.

To serve, scoop a 1/2 cup of rice into a bowl and top it with a 1/2 cup of beans. If you want to take it one step further, garnish with fresh cilantro leaves and add a few slices of ripe plantain on the side as we did. It’s a knockout!! As we say in Puerto Rico, “Buen provecho!”

The post Puerto Rican Rice And Beans appeared first on Budget Bytes.

UZBEK PILAF WITH LAMB

A real very detailed recipe for Uzbek pilaf.

Pilaf is an oriental dish. It is cooked in Central Asia, the Caucasus, and the Crimean Tatars here in Ukraine.

But the most famous one is the Uzbek pilaf which has many varieties: with or without meat, with dried fruits, peas, quince, wheat, or chickpeas. Ferghana-style Uzbek pilaf is considered by many as a golden standard.

My grandfather is from the Caucasus. That’s why I have a strong craving for all oriental dishes. So, let’s move on to my favourite pilaf recipe.

What’s important for pilaf:

Meat. Don’t take the meat of a very young lamb. The back of the shank with a little fat would be perfect. This part releases a lot of collagen, and the pulp has a rich meat flavour. If there is cartilage or bones in the meat, don’t remove them, just leave them. If your piece of lamb is low in fat, ask the seller for some more. There usually would be some trimmings after butchering the carcass.

Tableware. Pilaf is cooked in a metal, non-enamelled dish – ideally in a cast-iron cauldron with a thick bottom. If it’s not available, choose a deep frying pan or the thick-bottomed pot.

Rice. Devzira is considered the best rice for pilaf. It is a long-grain, shallow-polished rice that absorbs liquid very well. Next comes Chungara and affordable Basmati that I use; Basmati Parboiled rice would be a perfect choice. You can select any kind of rice you like or have on hand. If the rice is unparboiled, it’s important to rinse it well. And if the rice is very starchy, it must be washed and then soaked in warm water for 30 minutes to make it less sticky.

Spices for pilaf. Take a ready-made mix. It should include barberries, cumin, turmeric, hot pepper, sometimes saffron, paprika, fenugreek, sumac, anise, and coriander.

The main steps of cooking pilaf are as follows:

Step 1. Rendering and heating the fat. Pilaf is cooked using a mixture of seed oil and animal fat. Ideally, it should be a fat tail – an adipose deposit in the tail area of a fat-tailed sheep breed. But trimmings of regular lamb fat are fine too.

Step 2. Cooking zirvak. It is a mixture of meat, carrots, and onions.

Step 3. Putting in the rice and cook until almost done.

Step 4. Cooking pilaf under the lid until done.


Uzbek Pilaf with Lamb

Recipe

PREP TIME COOK TIME MAKES
15-20 minutes 1,5-2,5 hours 4 servings

INGREDIENTS (serves 3-4)

  • 19 oz (550 g) lamb meat
  • 2 oz (50 g) lamb fat, the fat tail is ideal
  • 2 onions (12 oz, 350g)
  • 10 oz (300 g) carrots
  • 12 oz (350 g) rice
  • 2.5 tsp spices for pilaf
  • 2 heads of garlic
  • 1 hot pepper
  • 2 tbsp oil for frying
  • Salt

INSTRUCTIONS

If you are using unparboiled rice, rinse it and soak it in warm water for 30 minutes. Drain water from rice.

Step 1. Rendering and heating the fat.

  1. Cut the lamb fat and meat. The larger the pieces, the longer the lamb will stew.
  2. Put only fat in a cauldron or thick-bottomed pot, and melt the fat over low heat for 5-7 minutes.
  1. Take out the greaves with a slotted spoon.
  2. Pour in 2 tbsp of oil for frying and heat for 3 more minutes.

Step 2. Cooking zirvak

  1. Add meat to the pot. Fry for 10-15 minutes.
  2. Cut carrots into strips. Cut the onion coarsely. Add vegetables to meat and stir-fry for 20 minutes.
  1. Add half of the spices and cook for another 5 minutes.
  1. Pour in 1 ¾ cup (400 ml) of water and add 3 large pinches of salt. Cook under a lid until the meat is tender. (It took me 1 hour 20 minutes).

Step 3. Putting in the rice and cooking until done.

  1. Put the rice into a pot and flatten with a spoon.
  1. Pour in 1 ¾ cup (400 ml) of boiling water very carefully. The water level should be 1-1.5 cm above the rice. Put some salt on top of the rice (about 3-4 pinches of salt and add the rest of the spices). But don’t mix anything!
  2. Remove the top skin from the garlic and cut off the roots. Dip garlic heads and whole hot peppers in the rice. Cook in an open pot over low heat for about 25-30 minutes.
  1. Taste the rice. It shouldn’t be crunchy but almost done. Make a hole with a spoon or stick and see if there is water at the bottom.
  2. If the rice is still crispy and there is no water at the bottom, pour in 3-5 tbsp of water around the edges and cook for another 5 minutes. If there is too much water, poke a few holes in the rice so that water evaporates faster.

Step 4. Cooking pilaf under the lid until done.

  1. Cover the rice tightly with a lid or foil and place the pot on the lowest heat. Wait for 10-15 minutes.
  1. Remove the pepper so that it doesn’t break and all the spiciness doesn’t come out. Gently mix rice with zirvak. Let it stand uncovered for about 5-10 minutes before serving.


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Sushi Bowls

Homemade Sushi Bowls are a fast, easy, and inexpensive alternative to eating out. Get your sushi fix without spending a fortune!

The post Sushi Bowls appeared first on Budget Bytes.

Confession: I’ve been spending way too much on sushi lately. But I don’t have the skill to make beautifully rolled sushi at home. So when that sushi craving hits, I just whip up an easy sushi bowl instead. It’s got all of the components of California roll piled into a bowl instead. They’re not fancy, for sure, but they’ll crush that sushi craving without leaving you $30 in the hole.

Close up overhead view of a sushi bowl with sriracha mayo.

What is in a Sushi Bowl?

I kept this sushi bowl as simple as possible to keep the price low and to make it easy to prepare, but they’re very customizable! My sushi bowls had seasoned sushi rice, a few crunchy vegetables (carrot and cucumber), nori (seaweed), and crab stick. You can jazz these sushi bowls up and make them fancier as your budget allows.

Here are some other fun ingredients to add to sushi bowls:

For Best Results, use short grain rice

Using short grain rice is really important for getting that classic sushi flavor and texture. Those little grains have a high starch content and a very different texture than long grain white rice. Packaged “sushi rice” carries a hefty price tag at regular grocery stores and can be quite expensive, so I suggest checking bulk bins, or better yet making a special trip to an Asian grocer.

Another option is to use Calrose rice, which is fairly common in U.S. grocery stores. Calrose is a medium grain starchy rice grown in California that still works really well for sushi bowls.

What is Imitation Crab?

Imitation crab is what you’ll find in California rolls and a lot of other Americanized sushi. It’s real white fish that has been shaped and flavored to resemble crab meat, but at a much lower price. You can usually find it in stick form, chunks, or flaked. It’s pretty tasty, IMHO, and very affordable!

Close up side view of a sushi bowl.

Seaweed options

Adding a bit of nori (dried seaweed) really goes a long way toward making this bowl taste like real sushi. Luckily, “nori snacks” have become really popular the last few years. They are just smaller single-serving-sized packages of nori rather than the larger packs you’d typically use to roll a lot of sushi. I sliced up a few small squares of nori snack for each bowl and, boom! Done.

How to Store Sushi Bowls

These sushi bowls work really well for meal prep and stay good in the refrigerator for about four days. You definitely want to cool the rice as quickly as possible after cooking and before packing your sushi bowls so that the warm rice doesn’t wilt the vegetables. So after seasoning the rice, spread it out on a baking sheet or in a casserole dish then refrigerate until cooled before packing the sushi bowls into meal prep containers.

Overhead view of a sushi bowl being eaten with chopsticks.
Completed sushi bowl from above on a dark background.
Print

Sushi Bowls

Sushi Bowls are a fast, easy, and inexpensive alternative to your favorite sushi bar. Get your sushi fix without spending a fortune. 
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Total Cost $8.82 recipe / $2.21 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 642kcal

Ingredients

SUSHI RICE

  • 2 cups short grain white rice $1.36
  • 2 cups water $0.00
  • 2 Tbsp rice vinegar $0.27
  • 2 Tbsp sugar $0.02
  • 1 tsp salt $0.05

TOPPINGS

  • 8 oz imitation crab $2.99
  • 1 carrot $0.19
  • 1 cucumber $0.59
  • 1 avocado $1.50
  • 1 pack nori snack $1.15
  • 1 Tbsp sesame seeds $0.18

SRIRACHA MAYO (optional)

  • 4 Tbsp mayonnaise $0.30
  • 2 Tbsp sriracha $0.22

Instructions

  • Place the uncooked short grain rice in a medium sauce pot. Rinse the rice well and drain off as much water as possible.
  • Add 2 cups of fresh water, place a lid on the pot, and bring to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
  • To prepare the sushi rice dressing, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved. If needed, microwave for 15-30 seconds to help the sugar dissolve.
  • While the rice is cooking, prepare the toppings. Shred or chop the imitation crab, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori snacks into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
  • When the rice is finished cooking, sprinkle about 1/4 of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice.
  • To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1Bowl | Calories: 642kcal | Carbohydrates: 103g | Protein: 12g | Fat: 20g | Sodium: 1185mg | Fiber: 8g

How to Make Sushi Bowls – Step by Step Photos

Rice being poured into a sauce pot.

Place 2 cups of the uncooked rice in a medium sauce pot. Rinse the rice well and drain off as much of the excess water as possible. Add 2 cups fresh water, place a lid on the pot, then bring the water up to a boil over high heat. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes (make sure it’s simmering the whole time). After 15 minutes, turn the heat off and let the rice rest, lid in place, for an additional five minutes. 

Rice vinegar, sugar, and salt being stirred in a small bowl, the bottle of vinegar on the side.

While the rice is cooking, mix up the rice seasoning. This seasoning gives the rice its characteristic sushi flavor and glossy appearance. Combine 2 Tbsp rice vinegar, 2 Tbsp white sugar, and 1 tsp salt. Stir until the sugar is fully dissolved. If needed, microwave the mixture for 15-30 seconds to help dissolve the sugar.

Seasoning being drizzled over the rice in the pot.

Sprinkle about 1/4 of the vinegar seasoning over the rice. Gently fold or stir the rice to distribute the dressing. Repeat this process until all of the dressing has been incorporated and the rice appears slightly glossy. Make sure not gently fold, rather than stir, the rice to prevent it from becoming mushy.

Prepped sushi bowl toppings.

While the rice is cooking, prepare the rest of the sushi bowl toppings. Shred one carrot (use a large-holed cheese grater), chop one cucumber, slice one avocado and chop or break up 8oz. of imitation crab into small pieces.

Imitation crab and nori snacks.

Imitation crab is basically just white fish that has been shaped and flavored to resemble crab. You can usually find this in the seafood department or frozen seafood department of the grocery store. Nori snacks can usually be found in the International aisle of larger grocery stores. They’re usually around $2 per pack and contain several squares each!

Sriracha mayo being stirred in a small bowl.

Prepare a little sriracha mayo to go on the sushi bowls… Simply stir together 4 Tbsp mayo and 2 Tbsp sriracha. NOM.

Sriracha mayo being drizzled over the sushi bowl.

Finally build your sushi bowls by adding about 1 cup of the seasoned sushi rice, then topping with some of imitation crab, sliced avocado, shredded carrot, sliced cucumbers, a few pieces of nori, a sprinkle of sesame seeds, and a delicious drizzle of sriracha mayo.

Completed sushi bowl from above on a dark background.

Seriously, SO GOOD.

Close up of a bite of sushi bowl being held by chopsticks.

Bonus: sushi bowls are a little harder to pick up with chopsticks than rolled sushi, so you can’t inhale them quite as quickly. Take time and savor that flavor. ;)

The post Sushi Bowls appeared first on Budget Bytes.

Dollar Store Dinners – Sausage and Rice

This Sausage and Rice skillet is an easy and filling meal that you can make with ingredients found at the dollar store.

The post Dollar Store Dinners – Sausage and Rice appeared first on Budget Bytes.

I hit the jackpot at the dollar store this week! They were more well-stocked than the last time I visited, so I was able to brainstorm several quick dollar store dinners to keep us going for the next few weeks. This week we made this super quick Sausage and Rice, which is a simplified version of my Cajun Sausage and Rice recipe. And the Cajun Sausage and Rice is a simplified version of jambalaya, so I guess you could say that this dollar store sausage and rice recipe is kind of like jambalaya’s third cousin, twice removed. 😆

Dollar Store Dinners

Welcome to the new Dollar Store Dinners series on Budget Bytes. We’re making quick and simple meals using only ingredients found at the dollar store. While the availability of ingredients will vary from store to store, hopefully, these easy recipes will give you some inspiration for when money is tight and access to groceries is limited!

Overhead view of a sausage and rice skillet with hot sauce on the side.

What’s in This Meal?

This super simple meal is cooked all in one pot for maximum flavor and minimum cleanup. It starts with smoked sausage and a mix of frozen vegetables (onion, bell pepper, and celery), then we add rice, chicken broth, and a little creole seasoning. Everything is simmered together until the rice is tender, then topped it off with a couple of dashes of hot sauce, plus a little more creole seasoning to taste. Simple, yet good!

Here’s what we bought at the dollar store:

  • Smoked sausage $1.25
  • Frozen seasoning blend $1.25
  • Vegetable oil $1.25
  • Long grain white rice. $1.25
  • Chicken bouillon $1.25
  • Creole seasoning $1.25
  • Hot sauce $1.25

Total $8.75

And we have plenty of leftover oil, rice, bouillon, Creole seasoning, and hot sauce to use in other recipes!

Dollar store ingredients.

What Kind of Sausage To Use

Since we got all of the ingredients for this dish at the dollar store, there was no room to be choosy about what type of sausage to use. Luckily they had a package of “smoked sausage” that I snatched up immediately. This sausage looked exactly like the “hot dogs” on the shelf next to them, so I’m pretty sure the only difference was the addition of smoke flavoring. If all you had available was hot dogs, I’m sure this would still make a tasty meal!

But if you do have access to a variety of sausage, definitely go for a smoked pork or beef sausage, like andouille or kielbasa.

What Kind of Seasoning to Use

A lot of the flavor in this dish comes from the smoked sausage and chicken broth. I also added some creole seasoning, but if your dollar store doesn’t have that there are other options. Try adding some salt-free all-purpose seasoning (like Mrs. Dash), taco seasoning, or even steak seasoning. Just be aware of the salt content of your seasoning so you don’t over salt the dish.

What else can I add?

If you want to bump up this recipe a bit, try adding a drained can of kidney beans, or maybe a can of diced tomatoes (reduce the broth by the amount of liquid in the can of tomatoes). And I’m a “cheese makes everything better” type of person, so if I had some cheddar I’d throw that on top and let it melt, too. :P

See my full “grocery store” version of this recipe here: Cajun Sausage and Rice Skillet.

close up side view of a plate full of sausage and rice.
Overhead view of sausage and rice in the skillet.
Print

Sausage and Rice

This Sausage and Rice skillet is an easy and filling meal that you can make with ingredients found at the dollar store.
Course Dinner
Cuisine American
Total Cost $8.75 recipe / $2.19 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 1.25 cup each
Calories 436kcal

Ingredients

  • 8 oz. smoked sausage $1.25
  • 2 Tbsp cooking oil $1.25
  • 10 oz. frozen seasoning mix (celery, onion, bell pepper, parsley) $1.25
  • 1 cup long grain white rice $1.25
  • 1.5 cups chicken broth (made with bouillon) $1.25
  • 1/2 tsp Creole seasoning $1.25
  • hot sauce to taste $1.25

Instructions

  • Slice the smoked sausage into ½-inch thick rounds.
  • Add the cooking oil to a deep skillet and heat over medium. Once hot, add the smoked sausage and continue to cook until the sausage has browned (3-5 minutes).
  • Add the frozen seasoning mix to the skillet and continue to cook and stir over medium heat until the vegetables are heated through.
  • Add the rice, Creole seasoning, and chicken broth to the skillet, then stir until everything is combined.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the broth come up to a boil. When it reaches a full boil, turn the heat down to medium-low, and let the skillet simmer for 15 minutes (do not lift the lid, do not stir).
  • After simmering for 15 minutes, turn off the heat and let the skillet rest with the lid in place for an additional five minutes.
  • Finally, lift the lid, fluff the rice, and add more Creole seasoing and hot sauce to taste. Serve and enjoy!

See how we calculate recipe costs here.

Notes

The prices listed for this recipe are the purchase price for the full container of the ingredients used.

Nutrition

Serving: 1.25cups | Calories: 436kcal | Carbohydrates: 45g | Protein: 12g | Fat: 23g | Sodium: 813mg | Fiber: 2g

How to Make Sausage and Rice – Step by Step Photos

Dollar store ingredients.

Here are all of the ingredients we used: smoked sausage, frozen seasoning blend (onion, celery, bell pepper, parsley), vegetable oil, white rice, chicken bouillon, Creole seasoning, and hot sauce.

sliced sausage on a cutting board.

Slice 8 oz. of smoked sausage.

Browned sausage in a skillet.

Heat 2 Tbsp vegetable oil (or any cooking oil) in a deep skillet over medium heat. Once hot, add the sliced sausage and cook until browned.

seasoning mix added to the skillet with the sausage.

Add the frozen celery, bell pepper, onion, and parsley mix (called “seasoning mix) and sauté until heated through.

Rice, broth, and seasoning added to the skillet.

Add one cup of rice, ½ tsp of Creole seasoning, and 1.5 cups chicken broth (made with the bouillon). You don’t want to add too much Creole seasoning here because it contains salt and you don’t want to over-salt the dish.

Sausage and rice ready to be simmered.

Stir everything together until evenly combined. Place a lid on top, turn the heat up to medium-high, and allow the broth to come up to a boil.

Simmered sausage and rice.

When it reaches a boil, turn the heat down to medium-low and let the skillet simmer for 15 minutes (do not remove the lid or stir it). After simmering for 15 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.

Hot sauce being sprinkled over the sausage and rice.

Fluff the rice with a fork, then season to your liking with extra Creole seasoning and hot sauce.

Overhead view of a plate full of sausage and rice.

The post Dollar Store Dinners – Sausage and Rice appeared first on Budget Bytes.

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.

The post Peanut Tofu appeared first on Budget Bytes.

Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.

Overhead view of peanut tofu in a skillet on a black tile surface.

Freeze or Press Your Tofu

Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.

If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.

Is This Peanut Tofu Spicy?

Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.

How to Serve Peanut Tofu

I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.

Overhead view of a bowl full of peanut tofu and rice with a black fork.
Overhead view of a skillet full of peanut tofu with limes and cilantro.

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
Course Dinner, Main Course
Cuisine American, Thai
Total Cost $6.74 recipe / $1.69 serving
Prep Time 15 minutes
Cook Time 20 minutes
Press Tofu 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 608kcal
Author Beth – Budget Bytes

Ingredients

Peanut Sauce

  • 1/2 cup natural peanut butter $0.58
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp brown sugar $0.08
  • 1 lime (2 Tbsp juice) $0.50
  • 2 tsp soy sauce $0.04
  • 2 cloves garlic, minced $0.16
  • 1/2 cup vegetable broth $0.07

Tofu Stir Fry

  • 14 oz. extra firm tofu* $1.79
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp toasted sesame oil $0.06
  • 1 Tbsp cornstarch $0.03
  • 2 Tbsp cooking oil, divided $0.08
  • 16 oz. frozen stir fry vegetables $2.25

For Serving (optional)

  • 3 cups cooked rice $0.62
  • 1 handful cilantro $0.20

Instructions

  • Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
  • Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
  • In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
  • Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
  • Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
  • Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
  • Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

Notes

*Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands. 

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 68g | Protein: 22g | Fat: 30g | Sodium: 833mg | Fiber: 7g

How to Make Peanut Tofu – Step by Step Photos

Peanut sauce in a bowl with a whisk.

Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.

A block of tofu being sliced into triangles

Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.

Seasoned cornstarch slurry in a bowl with a whisk.

Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.

Tofu coated in seasoned cornstarch and oil.

Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.

Cooked tofu in the skillet.

Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.

Stir fry vegetables in the skillet.

Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.

Tofu and peanut sauce being added to the skillet with vegetables.

Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.

Finished peanut tofu in the skillet with limes and cilantro.

Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.

A bowl of peanut tofu with rice, lime wedges, and cilantro.

Love Tofu? Try these other Tofu Recipes

The post Peanut Tofu appeared first on Budget Bytes.

Creamy Shrimp Risotto

This shrimp risotto recipe makes a crowd-pleasing dinner, pairing the bold flavors of Parmesan and lemon with creamy rice and…

A Couple Cooks – Recipes worth repeating.

This shrimp risotto recipe makes a crowd-pleasing dinner, pairing the bold flavors of Parmesan and lemon with creamy rice and juicy shrimp.

Shrimp Risotto

Looking for a fun dinner idea? Try this Shrimp Risotto recipe! This Italian-style dish is full of bold flavor: juicy, succulent shrimp sit over a bed of creamy, Parmesan and lemon-scented rice. It’s great for impressing guests as a main dish, but it’s simple enough to work as a weeknight meal, too. Our entire family gobbled it up!

Ingredients for this shrimp risotto recipe

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until it becomes creamy. It’s generally served as a first course in Italy, where meals are structured as antipasti, first plate, and second plate. But when we’re looking to conjure up the flavors of Italy at home, we eat it as a dinner with a green salad. Most risotto methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Here’s what you’ll need for this shrimp risotto recipe:

  • Medium shrimp
  • Smoked paprika, garlic powder, onion powder, salt, and pepper
  • Butter
  • Onion
  • Garlic
  • Seafood stock
  • Olive oil
  • Arborio rice
  • Dry white wine (optional)
  • Parmesan cheese
  • Lemon
Shrimp Risotto

Tips for buying shrimp

It can be overwhelming shopping for shrimp at the store, because there are so many variations! Here’s what to look for when shopping for this shrimp risotto recipe:

  • Medium shrimp: We like medium shrimp here, but you can also use large or jumbo which looks elegant on the plate. Medium is labeled as 41 to 50 count (the number of shrimp per pound). Large is 31 to 35 count, and jumbo is 21 to 25 shrimp.
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Tail on or peeled: Tail on looks the best for shrimp risotto. But it can be messy when you’re eating it! Make sure to serve it with a bowl for the tails. Or, buy peeled shrimp for easier eating.
  • Fresh or frozen: Both are similar in quality. Frozen shrimp can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to fully thaw the shrimp before you make the recipe.

Making shrimp risotto: 6 steps

Making a risotto is simple, but it requires a bit of patience. Once you’ve made it once, the process becomes familiar. Here are the basic steps for a shrimp risotto recipe:

  • Heat the broth first. You can’t add cold broth to a risotto! Arborio rice immediately absorbs the broth if it’s hot. but if it’s cold it changes the temperature of the dish and affects the cooking process.
  • Sauté the shrimp: To get good flavor and a nice sear on the shrimp, cook them first in a hot pan and then set aside while you make the rice.
  • Saute the onion and garlic, then deglaze the pan. Using wine to deglaze the pan adds a tangy, sophisticated flavor. But you can skip this step if you prefer not cooking with alcohol!
  • Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. Grab a glass of wine and enjoy the process!
  • Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
  • It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth. Add the shrimp and serve!
Shrimp Risotto

Variation for serving size

This shrimp risotto tastes best the day of serving, so you may want to adjust the serving size accordingly. Using 2 cups rice makes quite a bit of risotto rice. If you want a smaller serving size with more protein, make half of the risotto and use the same quantity of shrimp. Or of course, you can make half of the entire recipe!

Storage and leftover info

The flavor and texture of this shrimp risotto best the day of making. You can store leftovers refrigerated for up to 3 days, but keep in mind: the texture becomes less creamy when chilled. Reheat the risotto on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Shrimp Risotto

Ways to serve shrimp risotto

What to pair with this shrimp risotto recipe? We love adding a green salad. Roasted broccoli, broccolini or asparagus also makes a lovely addition to the plate. Here are some ideas:

This shrimp risotto recipe is…

Gluten-free and pescatarian.

Print
Shrimp Risotto

Creamy Shrimp Risotto


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6

Description

This shrimp risotto recipe makes a crowd-pleasing dinner, pairing the bold flavors of Parmesan and lemon with creamy rice and juicy shrimp.


Ingredients

For the shrimp*:

  • 1 pound medium shrimp, deveined (tail on or peeled)
  • ½ teaspoon smoked paprika (or substitute standard paprika)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • 3 tablespoons butter

For the risotto:

  • ½ cup minced white onion
  • 3 cloves garlic, minced
  • 1 quart seafood stock
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 cups dry white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay**
  • 1 cup shredded Parmesan cheese, plus more for garnish
  • Zest of 1/2 lemon
  • 1 teaspoon lemon juice
  • Freshly ground black pepper

Instructions

  1. Prep the vegetables: Prepare the onion and garlic and noted above.
  2. Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
  3. Sauté the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with ½ teaspoon kosher salt, smoked paprika, garlic powder, and onion powder. In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Remove the shrimp to a bowl.
  4. Sauté the vegetables: In the same skillet, add the olive oil and set the heat to medium. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  5. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
  6. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.) 
  7. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, lemon juice, and black pepper. Taste and add more salt as desired (we add another heaping ¼ teaspoon kosher salt).
  8. Serve with shrimp, additional Parmesan cheese, lemon wedges and parsley. Drizzle with the shrimp juices if desired. Storage info: Flavor and texture are best the day of making. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Notes

*If you want a smaller serving size with more protein, make half of the risotto and use the same quantity of shrimp. 

**If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Gluten Free

Keywords: Shrimp risotto, shrimp risotto recipe, shrimp with risotto recipe, risotto with shrimp

A Couple Cooks - Recipes worth repeating.

Vegan Pineapple Fried Rice with Tofu

This easy vegan pineapple fried rice lets you turn leftover rice into a delicious meal by adding scrambled tofu, sweet pineapples, tomatoes, and green peas seasoned with a mild green curry. If you have 30 minutes, skip ordering take-out and make this p…

This easy vegan pineapple fried rice lets you turn leftover rice into a delicious meal by adding scrambled tofu, sweet pineapples, tomatoes, and green peas seasoned with a mild green curry. If you have 30 minutes, skip ordering take-out and make this protein-packed meal. Do you also love Thai recipes? Check out Tom Yum fried...

Read More

The post Vegan Pineapple Fried Rice with Tofu appeared first on My Pure Plants.

Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it’s sure to liven up any dinner plate!

The post Tomato Rice appeared first on Budget Bytes.

I love a big ol’ bowl of hot rice. Rice is filling, cozy, and CHEAP. 🙌 Plus, it’s super easy to add different flavors to rice, so it never gets boring. This easy and flavorful tomato rice uses really simple ingredients that I often have on hand, and it has the most delicious bright yet savory flavor. Plus you can use it as a base for bowl meals, or you can serve it as a side to liven up your dinner plate.

Tomato rice in a bowl with limes and green onion.

What’s in Tomato Rice?

This tomato rice is similar to what a lot of people call Spanish rice or Mexican rice, although I can’t say that my technique is authentic to either culture. It’s simply rice that has been cooked with onion, garlic, diced tomatoes, tomato paste, a couple of spices (cumin and chili powder), and a flavorful broth. So simple, yet SO good! I couldn’t stop taking forkfuls right out of the pot. 😅

What Else Can I Add?

There are a lot of ways you can modify this rice to make it your own. You can swap the vegetable broth for chicken broth for a slightly different flavor, or replace the diced tomatoes with salsa or Rotel. You can also experiment with adding some extra spices, like cayenne or smoked paprika, or even squeeze a little lime juice in with the broth before cooking. Want more vegetables? Try stirring in some frozen peas or diced bell pepper.

I like to garnish the tomato rice with some sliced green onions and lime wedges, but they are not required to make the rice taste great.

Can I Use Brown Rice?

Brown rice requires more liquid and a longer simmer time (2-3 times longer) than white rice. So while I’d need to test this with brown rice before offering exact recommendations, it is definitely possible to make this tomato rice with long grain brown rice.

How to Store the Leftovers

If you plan to use your rice for meal prep or if you want to freeze the leftovers, make sure to divide the rice into single portions before refrigerating to make sure it cools down quickly once in the refrigerator. Once completely cooled, it can be transferred to the freezer for longer storage (make sure it’s in an air-tight container).

The tomato rice can be reheated quickly in the microwave. Add a sprinkle of water or an ice cube before reheating to prevent the rice from drying out.

Close up side view of a bowl of tomato rice.

Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it's sure to liven up any dinner plate!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.40 recipe / $0.30 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 186kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.37
  • 2 Tbsp cooking oil $0.08
  • 1.5 cups long grain white rice $0.56
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp ground cumin $0.02
  • 1 15oz. can petite diced tomatoes $0.79
  • 1 Tbsp tomato paste $0.08
  • 2 cups vegetable broth $0.26
  • 1/2 tsp salt $0.03

Instructions

  • Mince the garlic and finely dice the onion. Add the onion, garlic, and cooking oil to a saucepot and sauté over medium heat until the onions are soft and translucent.
  • Add the rice, chili powder, and cumin to the pot. Continue to stir and cook for a couple of minutes more to toast the rice and spices.
  • Add the diced tomatoes (with juices), tomato paste, and broth to the pot. Stir to combine and dissolve and spices that are stuck to the bottom.
  • Place a lid on the pot, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to low (or just above low) to bring the broth down to a gentle simmer.
  • Let the rice gently simmer for 20 minutes without lifting the lid or stirring. After 20 minutes, remove the pot from the heat, and let the rice rest for five minutes without lifting the lid.
  • After resting, fluff the rice with a fork to redistribute the tomatoes throughout. Serve hot!

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Sodium: 471mg | Fiber: 2g
Overhead view of a pot full of tomato rice with limes and green onion.

How to Make Tomato Rice – Step by Step Photos

Chopped onion and garlic on a cutting board.

Start by mincing two cloves of garlic and finely dicing one onion.

sautéed onion and garlic in the pot.

Add the onion and garlic to a sauce pot with 2 Tbsp cooking oil. Sauté over medium until the onions are soft and translucent.

Rice and spices added to the pot.

Add 1.5 cups long grain white rice, ½ tsp chili powder, and ¼ tsp cumin to the pot.

Rice and spices cooked in the pot.

Cook and stir the rice and spices for a couple of minutes more to slightly toast the rice and spices.

Tomatoes and broth added to the pot.

Add one 15oz. can of petite diced tomatoes (with juices), 1 Tbsp tomato paste, 2 cups vegetable broth, and ½ tsp salt to the pot. Stir to combine and dissolve any spices stuck to the bottom of the pot. I like to keep frozen tomato paste on hand in one tablespoon portions, just for recipes like this!

Tomato rice before simmering.

Place a lid on the pot, turn the heat up to high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low (or lightly above low) to bring the broth down to a gentle simmer.

Simmered rice in the pot with tomatoes on top.

Let the rice gently simmer for 20 minutes without stirring or lifting the lid. After 20 minutes, remove the pot from the heat (lid still on) and let the rice rest for 5 minutes. This is what it looks like after simmering.

Fluffed tomato rice in the pot.

Fluff the rice with a fork to redistribute the diced tomatoes, which float to the top as the rice simmers.

Lime being squeezed over the rice in a bowl.

Serve hot! I like to garnish with a little lime and green onion, but it’s not necessary! The rice tastes great on its own, too. :)

Try These Other Flavored Rice Recipes:

The post Tomato Rice appeared first on Budget Bytes.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

Arroz con Pollo is a mouth-watering, budget-friendly, one-pot chicken and rice dish that’s perfect for a weeknight meal.

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

Arroz con Pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish, that only has about ten minutes of hands-on cooking time, and is ready to go in a little over a half hour. Win, win, win, win, win!! It’s a staple on many Latin American tables, though the ingredients and techniques used to make the dish vary depending on what country you’re in. This arroz con pollo recipe is the Puerto Rican version, and the one I grew up eating at my Abuela’s (grandmother’s) table.

Arroz con pollo on a white dish with a black fork in it.

What is arroz con pollo?

At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is rendered a bright yellow by annatto, the same spice that gives cheddar cheese its signature golden hue. It gets earthy herbal notes from the recaito (aka sofrito), a fragrant puree of cilantro, yellow onions, green bell peppers, and garlic. And there are delightful pops of acidity from the Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make for an easy substitute.

What cuts of chicken should I use?

You can use any cut of chicken, though you should be mindful that darker meat, like thighs and drumsticks, are more forgiving of a longer cooking time because of their higher fat content. Chicken breasts can dry out fairly quickly, so keep an eye on them. You can also keep the chicken pieces whole or on the bone. For pickier eaters, feel free to slice the chicken into bite-size pieces before cooking. If you use cuts with skin on, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crispy and then use as a garnish.

Can I substitute the rice?

If you want to substitute the white rice for brown, you’ll need to add more chicken stock. For 2 cups of brown rice use 4 cups of chicken stock. You will also need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won’t need to cook it as long, as it will turn to mush. Decrease the amount of chicken stock to 1 cup and cook the chicken in the liquid until it has reached 160 to 165ºFs. Remove the chicken from the pan and then stir in the cauliflower rice and the peas. Cook for just a few minutes until tender, add the chicken back to the pot, and garnish.

Over head view of arroz con pollo in a red Dutch oven.

Do I have to use chicken stock?

While chicken stock is traditional, you can substitute it with veggie stock or even salted water if you prefer. If you’re trying to waste less food, you can also use bean water. For creamier results with heavy tropical vibes, use a mixture of half chicken stock and half coconut milk.

What can I serve it with?

Arroz con Pollo is a full meal, but it is traditionally served with a few slices of ripe avocado. You can make a vibrant and simple side salad as well. I also love it with a few hearty slices of garlic bread.

Does arroz con pollo freeze well??

Arroz con Pollo is perfect for meal prep and freezer meals. It will last up to three days in your refrigerator. Sprinkle it with a little water before reheating to loosen it up. If freezing, make sure that everything has cooled before portioning into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to the tippy top or by placing a piece of wax paper on top of the rice, so it isn’t exposed to air.

close up side view of Arroz con Pollo in the pot.
Over head view of arroz con pollo in a red Dutch oven.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.
Course Dinner, Main Course
Cuisine Latin
Total Cost $12.30 recipe / $2.46 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 591kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 tsp adobo seasoning $0.20
  • 1.5 lbs boneless chicken thighs $6.49
  • 2 2/3 Tbsp cooking oil, divided $0.11
  • 1/4 cup sofrito $0.36
  • 1 red bell pepper, small dice, divided $0.98
  • 1/2 yellow onion, small dice $0.19
  • 3 cloves garlic, minced $0.24
  • 2 Tbsp tomato sauce $0.06
  • 1/2 cup pimiento stuffed Spanish olives $1.16
  • 2 cups rice $0.74
  • 2 1/2 cups chicken stock $1.12
  • 1/4 tsp salt $0.02
  • 1 1/2 tsp sazón seasoning $0.19
  • 1/2 cup frozen green peas $0.33
  • 1/4 cup cilantro (optional garnish) $0.11

Instructions

  • Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
  • Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
  • Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
  • Add the rice and sazón and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
  • Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
  • Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 70g | Protein: 36g | Fat: 17g | Sodium: 763mg | Fiber: 3g

How to Make Arroz con Pollo – Step by Step Photos

Raw chicken marinating in a white dish.

Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and 2 teaspoons of adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.

Raw chicken browning in a Dutch oven.

Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Sofrito, onions, and red peppers browning in a red Dutch oven.

Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes.

Olives, tomato sauce, and other ingredients browning in a Dutch oven.

Add the garlic, tomato sauce, and olives.

Spatula cutting through ingredients in a red Dutch oven.

Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.

Adding sazon to ingredients in a Dutch oven.

Add the rice and sazón and gently mix it into all of the ingredients, so that every grain is covered in the sauce.

Adding chicken stock to ingredients in a red Dutch oven.

Add chicken stock and bring to a boil.

Rice in a red Dutch oven that has had chicken stock cooked out of it.

Allow mixture to boil without a lid, undisturbed, until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.

Rice topped with chicken in a red Dutch oven.

Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.

Green peas being stirred into rice in a red Dutch oven.

Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice.

Finished arroz con pollo in a red Dutch oven.

Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Arroz con Pollo on a plate with a fork.

Try These Other One Pot Chicken Recipes:

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

Sautéed Beef Cabbage and Rice

Sautéed Beef, Cabbage, and Rice is a simple yet delicious comfort food that will keep you full without draining your wallet.

The post Sautéed Beef Cabbage and Rice appeared first on Budget Bytes.

You know how sometimes food that is super simple is the most satisfying? Like buttered pasta, rice with soy sauce, or boiled cabbage with butter? There’s nothing to them, but somehow they’re just so comforting and good. I decided to combine a few of these simple comfort foods to create this Sautéed Beef, Cabbage, and Rice. It’s super cheap, cozy, and satisfying without a lot of effort. And that’s exactly what I need to combat these inflation blues!

Overhead view of a skillet full of sautéed beef cabbage and rice with a wooden spoon.

Seasoning Options

I used steak seasoning, one of my favorite go-to seasoning blends, to season this dish, but you could go so many different ways! Steak seasoning is basically a coarse mixture of salt, pepper, onion, garlic, red pepper, and paprika (and sometimes a couple of other things, depending on the brand or recipe). I think this dish would also be really great with other seasonings blends as well, like curry powder, Cajun seasoning, or even just some salsa stirred into the skillet! I encourage you to add your favorite seasoning blends to see how you can make this recipe your own.

Meat Options

I used a half-pound of ground beef for this recipe to keep it budget-friendly, but you could use more meat if it fits your budget. You can also swap out the ground beef for any other ground meat, like pork, turkey, or even ground sausage (even more flavor).

For Best Results, Use Day Old Rice

As with fried rice recipes, day old rice, or rice that has been cooked and fully cooled works best for this recipe. Fully cooked and cooled rice will be less sticky and you’ll be able to incorporate it into the skillet without it becoming mushy. Bonus, when you cool cooked rice the starches transform into resistant starches, which are great for your gut bacteria!

What Else Can I Add?

This recipe is just asking for customization, so make sure to browse your pantry and refrigerator for other ingredients that you might want to toss in there. Shredded carrot would be awesome, as would some diced bell pepper. You can add garlic (when can you *not* add garlic?), bacon, diced tomatoes, or even a sprinkle of cheese on top.

How to Serve Sautéed Beef, Cabbage, and Rice

This recipe is meant to be a super simple all-in-one bowl meal. It’s got meat, grains, and vegetables all in one serving. If I did decide to serve something on the side, I’d probably go for something in the red/orange color spectrum for some balance. Maybe some roasted carrots, roasted squash, or maybe even a cup of tomato soup on the side.

Overhead view of a bowl full of sautéed beef, cabbage, and rice.
Overhead view of the finished sautéed beef, cabbage, and rice in the skillet.

Sautéed Beef, Cabbage, and Rice

Sautéed Beef, Cabbage, and Rice is a simple yet delicious comfort food that will keep you full without draining your wallet.
Course Dinner, Main Course
Cuisine American
Total Cost $5.90 recipe / $1.48 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 372kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 1/2 head green cabbage (5 cups chopped) $1.08
  • 1 Tbsp cooking oil $0.04
  • 1/2 lb. ground beef $3.50
  • 1 Tbsp steak seasoning $0.30
  • 1/4 cup water $0.00
  • 2 cups cooked rice* $0.41
  • 2 Tbsp butter $0.41
  • 1/2 Tbsp soy sauce $0.03

Instructions

  • Dice the onion and chop the cabbage into ½-inch pieces.
  • Add the onion and cooking oil to a large skillet and sauté over medium heat until the onions are soft.
  • Add the ground beef and steak seasoning to the skillet and continue to sauté until the beef is fully cooked. If using a higher fat content beef, drain the excess fat from the skillet.
  • Add the chopped cabbage and water to the skillet. Continue to sauté until the cabbage has softened to your desired level of tenderness.
  • Add the cooked rice and butter to the skillet. Fold the rice and butter into the beef and cabbage until the butter has melted, everything is evenly combined, and the rice is heated through.
  • Finally, season the skillet with soy sauce to taste. Start with 1 tsp and add more to your liking (I added ½ Tbsp, or 1.5 tsp). Serve hot and enjoy!

Notes

*This recipe works best with day-old rice or rice that has been cooked and fully cooled.

Nutrition

Serving: 1.5cups | Calories: 372kcal | Carbohydrates: 32g | Protein: 14g | Fat: 21g | Sodium: 232mg | Fiber: 4g
Side view of sautéed Beef, Cabbage, and Rice in the skillet.

How to Make Sautéed Beef, Cabbage, and Rice – Step by Step Photos

Diced onion on a cutting board.

Dice one yellow onion.

Chopped cabbage on a cutting board.

Chop ½ head of green cabbage into ½-inch pieces. You should have about five cups once chopped, but it’s flexible so it’s okay if you have more or less.

Sautéed Onion in the skillet with a spatula.

Sauté the diced onion in 1 Tbsp cooking oil over medium heat until soft (about five minutes).

Ground beef in the skillet, steak seasoning being sprinkled over top.

Add ½ lb. ground beef and 1 Tbsp steak seasoning (or your favorite seasoning blend) to the skillet. Continue to sauté until the beef is cooked through. If you’re using a higher fat content beef, you can drain the excess fat from the skillet after the beef has cooked through.

Cabbage added to the skillet.

Add the chopped cabbage and ¼ cup water to the skillet. Continue to stir and cook over medium heat until the cabbage has softened.

Softened cabbage mixed with beef and onion in the skillet.

You can continue to cook this until the cabbage reaches your desired level of tenderness. I like mine to still have some texture and a vibrant green color.

Cooked rice and butter added to the skillet.

Add 2 cups cooked rice and 2 Tbsp butter to the skillet. Fold the rice and butter into the beef and cabbage until the butter has melted, everything is evenly combined, and the rice has heated through.

Soy sauce being drizzled over the skillet.

Finally, add about ½ Tbsp soy sauce. It’s best to add this to your own taste buds, so start with 1 tsp and add more until it tastes good.

Overhead view of the finished sautéed beef, cabbage, and rice in the skillet.

Serve and enjoy!

The post Sautéed Beef Cabbage and Rice appeared first on Budget Bytes.